This traditional German bratwurst recipe replicates the one Ingo’s father would make when he was growing up.
Bratwurst
Fresh pork and veal are minced and seasoned simply with salt, white pepper and nutmeg for an unbeatable flavor. Enjoying homemade brats is special after you’ve only had the precooked kind. Take time to grind the meat and season sparingly. Fry them up and serve with mustard,kraut and a pretzel. Prost!
Ingredients
- 10 lbs pork butts
- 5 level tsp kosher salt
- 4 heaping tsp majoram
- 1 level tsp ground black pepper
- 1 tsp each of nutmeg and mace
Directions
- Cut the meat into narrow strips. Add salt and spices, mix and grind through the medium grinder plate (2-5 mm). Mix again and knead well, like dough, until the mixture becomes shiny. If cooking sausage immediately, you can add an egg to the mixture. Use your meat grinder attachment to stuff the mixture into 20mm sheep casings or the smallest hog casings you can find.
- If a stuffer and casings are not available the sausage meat can also be rolled into plastic wrap as follows: stretch a two foot piece of wrap over the counter. Form a long strip of sausage meat on it, roll tight and tie into 4 inch links. Make more rolls to use up all the meat. Without cutting, poach the whole length until the sausages are firm to the touch.
- To avoid having water seep through the plastic, do not touch or turn the sausages while they are poaching. Let the sausages cool, unwrap and brown quickly in a hot frying pan or on a hot grill. If using the plastic wrap method, you might start with half a recipe. Rolling ten pounds of ground meat into plastic wrap can be tedious work.